Are you in the mood for a cheesy, saucy, and delicious baked pasta dish? Make stuffed pasta shells! Jumbo stuffed pasta shells are not only delicious, but they are so cool and easy to stuff. They are big and sturdy. They don’t break easily and make the most amazing-looking baked pasta dish.
This stuffed shells recipe is super easy to make. It comes together in almost no time but it looks like you slaved in the kitchen for hours. This recipe is a winner at my house, and I’m sure it will be at yours too! Loved this recipe? Try these other great pasta shell recipes: Spinach and Ricotta Stuffed Shells, Classic Stuffed Shells Recipe, and Cheesy Taco Pasta.
How To Make Stuffed Pasta Shells?
Cook pasta shells according to package instructions. Drain, drizzle with a bit of olive oil to prevent them from sticking, and set aside.
- Preheat the oven to 350 F.
- In a large bowl, mix the ricotta cheese, 2 cups mozzarella, half of the Parmesan cheese, the two beaten eggs, parsley, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Stuff the cooked shells with about 2 tbsp of the cheese mixture and place them in the bottom of a 9 x 13-inch baking dish.
- Mix the pasta sauce, remaining Parmesan cheese, 1 cup of mozzarella, and sliced mushrooms in a medium-sized bowl.
- Spoon the pasta sauce mixture on top of the stuffed shells and bake for 40 mins.
- Remove the dish from the oven, sprinkle the remaining cup of mozzarella cheese, and bake for 15 mins or until melted and bubbly.
Make-Ahead:
To make ahead, stuff the shells with the cheese mixture, spoon the pasta sauce mixture over them, cover the dish with plastic wrap, and refrigerate overnight. Remove from the fridge 30 mins before and bake as directed.
Refrigerate:
If you want to refrigerate the leftovers, place them in an airtight container and refrigerate them for up to 4 days.
Freezing:
To freeze any leftovers, wait for them to cool completely before storing them in an airtight container. Label them with the date and freeze them for up to 4 months.
Reheating
If refrigerated: place them in the microwave oven for 2 mins, then in 30 seconds intervals until heated through.
You can also reheat them in a preheated 350 F oven for 15 mins. I would recommend you cover them with foil.
If frozen: thaw in the fridge overnight and take them out 30 mins before reheating. Reheat according to prior instructions.
The Best Stuffed Pasta Shells
Are you in the mood for a cheesy, saucy, delicious baked pasta dish? This is it!
Ingredients
- 1- 12 oz package jumbo pasta shells
- 2 eggs, beaten
- 1- 32 oz container ricotta cheese
- 4 cups mozzarella cheese, shredded and divided
- 8 oz Parmesan cheese, grated and divided
- 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1- 28 oz jar pasta sauce
- 2 cups mushrooms, sliced
Instructions
- Cook the pasta shells according to package instructions, drain, drizzle with olive oil, and set aside.
- Preheat the oven to 350 F. Using a large bowl, combine the ricotta cheese, 2 beaten eggs, parsley, Italian seasoning, garlic powder, salt, and pepper
- Add 2 cups of mozzarella and half the Parmesan cheese. Mix everything until well combined
- Stuff the cooked shells with about 2 tbsp of the cheese mixture and place them in the bottom of a 9 x 13-inch baking dish.
- In a medium-sized bowl, combine the pasta sauce, 1 cup mozzarella, remaining Parmesan cheese, and sliced mushrooms
- Spoon the pasta sauce mixture on top of the stuffed shells and bake for 40 mins. Remove from the oven, sprinkle the remaining cup of mozzarella, and bake for 15 mins more.
Nutrition Information:
Amount Per Serving: Calories: 703Total Fat: 39gCarbohydrates: 41gProtein: 48g
